Chicken Wings (10) Recipe

Prep wings

Pat the 10 chicken wings very dry with paper towels. If they are whole wings, separate at the joint into drumettes and flats and discard wing tips or save for stock. Score the skin lightly on the underside if desired so heat penetrates more evenly.

Toss the wings in a bowl with 1 tsp kosher salt and 1/2 tsp black pepper. If using Old Bay dry rub option, toss wings with the baking powder and 1/2 tablespoon Old Bay now (reserve remaining Old Bay for after cooking) — baking powder helps crisp the skin.

Heat 1/2 cup oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should brown in about 45 seconds.

Working in one or two batches to avoid crowding, carefully add wings to the hot oil and fry until golden brown and cooked through, about 8–10 minutes per batch (internal temperature 165°F/74°C). Turn occasionally for even browning. Transfer wings to a wire rack set over a sheet pan to drain for 3–4 minutes.

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 1/2 cup hot sauce, 1/2 tsp Worcestershire sauce, 1/2 tsp apple cider vinegar, 1 tsp honey and 1/4 tsp garlic powder. Whisk gently until combined and warmed through, about 2 minutes. Do not boil. Taste and adjust heat or sweetness as desired.

Place fried wings in a large mixing bowl, pour sauce over them, and toss to coat evenly. Serve immediately with celery, carrot sticks and blue cheese or ranch.

In a small saucepan over medium heat combine 1/2 cup BBQ sauce, 3 tbs Guinness, 1 tbs brown sugar, 1 tsp apple cider vinegar and 1/4 tsp smoked paprika. Simmer gently, stirring, until slightly thickened, about 4–5 minutes. Taste and adjust sweetness or acidity.

Toss the fried wings in the warm Guinness BBQ sauce until fully coated. Arrange on a serving platter and garnish with a light dusting of smoked paprika if desired.

In a small skillet over medium-low heat melt 3 tbs unsalted butter. Add 2 minced garlic cloves and cook briefly until fragrant, about 30–45 seconds — do not brown. Remove from heat and stir in 3 tbs grated Parmesan, 1 tbs chopped parsley and 1/2 tsp lemon juice.

Toss the hot fried wings in the garlic Parmesan butter mixture so the cheese melts slightly and coats the wings. Serve immediately sprinkled with an additional tablespoon of Parmesan if desired.

If you chose the Old Bay dry rub method and used baking powder before frying, immediately after frying and while wings are very hot, toss wings with the remaining 1 tablespoon Old Bay seasoning until evenly coated. The heat will help the seasoning adhere and crisp.

Serve hot with celery, carrots and dressing.

Arrange wings on a platter with celery and carrot sticks. Provide 1/2 cup blue cheese dressing or ranch for dipping. Serve the chosen flavored wings immediately for best texture.